Poivrade Sauce

Ingredients

• two ounces of butter
• a small slice of ham cut into dice
• a scraped carrot
• a turnip
• an onion
• a shallot
• a bay-leaf
• a blade of mace
• a small sprig of thyme
• a stick of celery cut small
• twenty peppercorns
• a wine-glassful of vinegar
• a table-spoonful of mushroom ketchup
• a glass of port or sherry
• a tea-spoonful of powdered sugar
• half a pint of good brown sauce

Method

1. 1

   Dissolve butter over gentle fire, add diced ham, carrot, turnip, onion, shallot, bay-leaf, mace, thyme, celery, and peppercorns.

2. 2

   Stir until browned, then add vinegar, mushroom ketchup, port, sugar, and brown sauce.

3. 3

   Simmer gently, remove scum, strain, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1261. The excerpt below is the record exactly as published.

Poivrade Sauce (a very good sharp sauce). — Dissolve two ounces of butter over a gentle fire, and put with it a small slice ,of ham cut into dice, a scraped carrot, a turnip, an onion, a shallot, a bay-leaf, a blade of mace, a small sprig of thj^Tue, a stick of celery cut small, and twenty peppercorns. Stir these in- gi-edients over the fixe till thej^ are nicely browned, then add gradually a wine-glassful of vinegar, a table-spoonful of mushroom ketchup, a glass of port or sherry, a tea-spoonful of powdered sugar, and half a pint of good browoi sauce

Cook this with the app: pantry check, scaling, and the assistant.